Ingredients:

  • 2 cups (240 g) All-Purpose Baking Mix
  • 1 lb (450 g) Raw Bulk Pork Sausage, well-chilled
  • 2 cups (240 g) Sharp Cheddar Cheese, freshly grated
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper, freshly ground
  • 1/4 cup Whole Milk or Buttermilk (Optional, for dry mixture)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together the baking mix, smoked paprika, garlic powder, and black pepper.
  3. Stir in the grated Cheddar cheese, ensuring it is lightly coated with the flour mixture.
  4. Add the cold, raw bulk sausage to the bowl. Use your hands (preferred method) or a sturdy spoon to gently but firmly combine all ingredients until a cohesive 'dough' forms. Do not overmix.
  5. If the mixture feels too crumbly and won't hold together when squeezed, drizzle in the optional milk, one tablespoon at a time, until the mixture holds its shape.
  6. Scoop roughly 1.5-tablespoon portions and roll them into uniform spheres. Place them on the prepared baking sheet, leaving about 1 inch (2.5 cm) between each ball.
  7. Bake for 20 to 25 minutes, or until the Sausage Balls are golden brown and the internal temperature of the pork reaches 165°F (74°C).
  8. Remove from the oven and allow to rest on the tray for 5 minutes before transferring them to a cooling rack. Serve warm with your favourite dips.